Mini Jalepeño Cornbread Cupcakes With Honey-Butter Frosting Recipe

Name: Mini Jalepeño Cornbread Cupcakes With Honey-Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cornbread Cupcakes; 1 8-ounce package corn muffin mix; 2.5 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 15-ounce can cream style corn; 1/2 cup non-fat Greek yogurt; 1/4 cup unsalted butter, softened; 1/3 cup raw agave syrup; 1 cup fresh corn kernels; 1 large jalapeno, finely diced; Honey Butter Frosting; 1 cup butter, softened; 1/2 cup honey; 1 cup confectioner's sugar; 1/4 teaspoon salt

Servings: persons

Cornbread Cupcakes
1 8-ounce package corn muffin mix
2.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon black pepper
1 15-ounce can cream style corn
1/2 cup non-fat Greek yogurt
1/4 cup unsalted butter, softened
1/3 cup raw agave syrup
1 cup fresh corn kernels
1 large jalapeno, finely diced
Honey Butter Frosting
1 cup butter, softened
1/2 cup honey
1 cup confectioner's sugar
1/4 teaspoon salt

1
Preheat oven to 350.
2
Mix together the dry ingredients in a large mixing bowl.
3
Mix together the liquid ingredients (starting with creamed corn) plus the fresh corn into a smaller bowl. You can scrape the corn off the cob right into the bowl.
4
Slowly whisk the liquid ingredients into the dry ingredients until well combined. Add the jalapenos and stir until combined.
5
Spray a mini cupcake or muffin tin with cooking spray. Make sure you spray it good so the cupcakes don't stick. Fill each pocket with about 2-3 tablespoons of batter. Make sure you don't overfill - you need to give these babies some room to grow.
6
Bake for 15-18 minutes or until the cupcakes are golden brown.
7
Mix together the softened butter and honey. Then slowly whisk in the sugar and salt. Using an electric mixer (or a strong arm) whisk the ingredients quickly until they achieved the desired frosting consistency. Put in the fridge to cool while the cupcakes are baking.
8
Once the cupcakes are done, let them cool completely. Top each cupcake with a small spoonful of frosting. You can add a few diced jalapenos are toppings for those who like a little extra spice.

985

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cornbread Cupcakes, 1 8-ounce package corn muffin mix, 2.5 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Mini Jalepeño Cornbread Cupcakes With Honey-Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Jalepeño Cornbread Cupcakes With Honey-Butter Frosting

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